One of her very favorites is this delicious sesame ginger chicken in dark soy with black fungus that never fails to delight. With that in mind, I decided to replicate it with a bit of my own touch.
For 2 persons, I would use about 4 chicken drumsticks, and a packet of black fungus which you can easily obtain from NTUC supermarkets.
To begin, just quickly seal the chicken pieces in a pot of olive oil for a few minutes and remove from fire.
Chop as much ginger slices as you would like, and usually, the more the better. Chop some white ends of spring onion as well.
Lightly fry the ginger and spring onion in the same pot of olive oil until it is fragrant, then drizzle some Chinese wine over it and let it reduce somewhat. Add in 4 to 5 cloves of garlic.
Add in the chicken drumsticks and add some chicken stock and water until the chicken and mixture almost covered.
Cut the black fungus into smaller pieces and add them into the mixture. Add enough dark soya sauce until the mixture is dark and filled with soy flavors. Finish the mixture with a drizzle of sesame oil.
Let the mixture cook in medium heat in a nice rolling boil for about 30 minutes until the chicken is fully cooked and tender, but not too long lest the chicken gets too tough.
To finish, season with some black pepper and garnish it with some green spring onion.
And there you have it, a classic dish that will please any mum-in-law, I hope.